1 Whole medium chicken, cut into half lengthwise
2 tablespoons Oil
Cucumber wedges to garnish
5 tablespoons Tamarind, mix well with 450 ml (15 oz) of water, strain, and use the liquid only
10 Shallots, finely chopped or grounded in food processor
2 tablespoons Toasted coriander powder, lightly fry in a dry pan over a low fire
8 tablespoons Sugar
1½ tablespoon Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
1½ tablespoon Vinegar
2¼ teaspoon Salt
1½ teaspoon White ground pepper
Marinade the chicken with the rest of the ingredients in a deep pot, overnight (at least 8 hours). Cook the chicken in the marinade, bringing the chicken to a boil, uncovered. Simmer the chicken until tender. Remove the chicken, and simmer the sauce until it reduces and thickens. Heat 2 Tbs oil in a large frying pan, over a low fire, fry chicken until golden brown. Add the thickened sauce to the chicken, mixing it well. Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining sauce from the frying pan over the chicken. Garnish with cucumber wedges. Serve with hot rice.
2 tablespoons Oil
Cucumber wedges to garnish
5 tablespoons Tamarind, mix well with 450 ml (15 oz) of water, strain, and use the liquid only
10 Shallots, finely chopped or grounded in food processor
2 tablespoons Toasted coriander powder, lightly fry in a dry pan over a low fire
8 tablespoons Sugar
1½ tablespoon Dark soy sauce (note: this is darker, thicker and sweeter than the regular soy sauce)
1½ tablespoon Vinegar
2¼ teaspoon Salt
1½ teaspoon White ground pepper
Marinade the chicken with the rest of the ingredients in a deep pot, overnight (at least 8 hours). Cook the chicken in the marinade, bringing the chicken to a boil, uncovered. Simmer the chicken until tender. Remove the chicken, and simmer the sauce until it reduces and thickens. Heat 2 Tbs oil in a large frying pan, over a low fire, fry chicken until golden brown. Add the thickened sauce to the chicken, mixing it well. Remove and cut the chicken into small pieces, place on a serving dish, and then pour the remaining sauce from the frying pan over the chicken. Garnish with cucumber wedges. Serve with hot rice.